Ingredients with Measurements:
- 4 cups chicken broth
- 1 cup chopped dill pickles
- 1/2 cup pickle juice
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onions and cook until they are soft and translucent.
3. Add the flour and stir until it is well combined with the onions and butter.
4. Slowly pour in the chicken broth and pickle juice, stirring constantly to prevent lumps from forming.
5. Add the chopped pickles and bring the soup to a simmer.
6. Cook for 10-15 minutes, until the soup has thickened and the pickles are tender.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
9. Return the soup to the pot and stir in the heavy cream and chopped dill.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 28g
- Carbohydrates: 11g
- Protein: 5g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Sour cream can be used instead of heavy cream for a lighter version.
- Fresh or dried parsley can be used instead of dill.
Variations:
- Add cooked diced potatoes or carrots for a heartier soup.
- Use a combination of dill and other herbs, such as thyme or rosemary.
- Add a splash of white wine for extra flavor.
Tips and tricks:
- Be sure to stir constantly when adding the broth and pickle juice to prevent lumps from forming.
- Use a blender or immersion blender to puree the soup for a smooth and creamy texture.
- Adjust the amount of pickle juice to your taste preference.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped dill on top.
Garnishes:
- Sour cream
- Chopped dill
- Croutons
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Baked potatoes
- Steamed asparagus
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or pickle juice to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to refrigerate leftover soup promptly to prevent bacteria growth.
Food history:
- Dill pickle soup is a traditional dish in Poland and other Eastern European countries.
Flavor profiles:
- Tangy, creamy, savory
Serving suggestions:
- Serve the soup as a starter or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A